Shells baked with pumpkin and cheese
Description
The dish is prepared without unnecessary complications. Conchiglioni or lumachoni are large shells made from hard wheat varieties, and they can be stuffed with various fillings: meat, vegetable, or sweet. I will share with you a recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the pumpkin, peel it, and remove the seeds.
- 2
Step 2
Cook the pasta in salted water until al dente (1 minute less than the cooking time indicated on the package). Drain the water.
- 3
Step 3
Cut half of the peeled pumpkin into small cubes, and grate the cheese on a coarse grater. Grate the other half of the pumpkin on a fine grater.
- 4
Step 4
Mix the cheese and diced pumpkin, and fill the pasta shells with the mixture. Place them in a baking dish.
- 5
Step 5
Sauté the pumpkin, grated on a coarse grater, in vegetable oil until soft. Be careful not to burn the pumpkin, otherwise the sauce will become bitter.
- 6
Step 6
Blend in a blender. Add cream, ground black pepper, nutmeg, rosemary, and salt to taste. Pour the sauce over the shells, cover the dish with foil. Bake in a preheated oven at 180 degrees for 15 minutes.
- 7
Step 7
Remove the foil, increase the baking temperature to maximum, and cook for another 5-7 minutes until a golden crust forms.
- 8
Step 8
Serve the stuffed shells with sour cream.